Homemade Whipped Cream, 3 Ways

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You could buy pre-whipped “creams” in the frozen section of the store or in a canister, but when you can have a batch of fresh, real homemade whipped cream ready in 7 minutes or less, why would you even bother?

Homemade Whipped Cream Recipes

Homemade Whipped Cream

Thanks to Katie from Nourishing Simplicity for this great guest post today!

White, fluffy peaks of slightly sweet homemade whipped cream. What’s not to love about this humble treat? It is just what you need to top off a mug of steaming hot chocolate, fresh fruit, or a piece of pie.

Growing up I didn’t realize that you could make your own whipped cream until one day I watched my best friend’s grandma make a batch. Since then I’ve been hooked!

Nowadays I have a slight addiction to whipped cream. It’s so exciting to create new flavors and variations like lemonchocolate, and maple vanilla. (I’m a bit of a nerd when it comes to creating new things in the kitchen).

Homemade whipped cream is a fun treat any time of year. Adding it to desserts can turn even the most humble slice of pie into something decadent and delicious. Plus, guess whose friends and family will be impressed next time you serve them dessert and you tell them the whipped cream is made from scratch? That’s right, yours will!

How to Make Homemade Whipped Cream

aka. Homemade “Whip Cream”

Whipped cream is almost deceptively simple to make from scratch. All it is is, well, whipped cream! Start with some heavy whipping cream, beat on high until fluffy, stiff peaks form, serve immediately or store in the refrigerator for up to 3 days.

You can make a plain and simple, sugar-free whipped cream just by beating the whipping cream and not adding any extra ingredients. Or you can add flavorings like icing sugar, vanilla, and sweet spices to take it to the next level of yum!

Have fun playing around with flavorings such as maple syrup, lemon extract, orange, lemon or lime zest, cinnamon, nutmeg and even cocoas powder for a chocolatey whipped cream!

Today I’m sharing three of my favorite versions of whipped cream: classic, sugar-free (with Stevia) and cinnamon whipped cream. As you’ll see below, the directions are the same for each recipe.

Tip: Be sure not to take your cream out of the fridge until you’re ready to make your whipped cream. You can put your bowl in the fridge for 15-30 before you make your whipped cream but I have not found that to be necessary. 

whipped cream tart

Homemade Whipped Cream 3 Ways

Classic Homemade Whipped Cream

  • 1 pint heavy Whipping Cream
  • 2 tablespoons Powdered Sugar
  • 2 teaspoons Vanilla Extract
  1. Add all the ingredients to a medium sized mixing bowl. Beat on high until fluffy, stiff peaks are formed. This should take about 5-7 minutes.
  2. Serve immediately or keep in a covered glass container in the refrigerator. The whipped cream should last for up to one week.

 Sugar-Free Homemade Whipped Cream

  • 1 pint heavy Whipping Cream
  • 2 tsp Vanilla Extract
  • 10 drops Stevia Extract (Where to Buy)
  1. Add all the ingredients to a medium sized mixing bowl. Beat on high until fluffy, stiff peaks are formed. This should take about 5-7 minutes.
  2. Serve immediately or keep in a covered glass container in the refrigerator. The whipped cream should last for up to one week.

Cinnamon Homemade Whipped Cream

  • 1 pint heavy Whipping Cream
  • 3 tablespoons Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoons Cinnamon
  1. Add all the ingredients to a medium sized mixing bowl. Beat on high until fluffy, stiff peaks are formed. This should take about 5-7 minutes.
  2. Serve immediately or keep in a covered glass container in the refrigerator. The whipped cream should last for up to one week.

whipped cream on coffee

What Should You Serve With Your Homemade Whipped Cream?

While most of the time you serve whipped cream with dessert, these homemade versions are so good you’ll feel like you’re serving dessert with your whipped cream! Of course, you can always use your homemade whipped cream on top of your favorite coffee, hot chocolate, or herbal latte as well!

Here are some already delicious dessert recipes to try with your whipped cream:

Looking for something else?

Click here for a full list of all our dessert recipes!

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm “mama” for a gaggle (almost 40) of amazing girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God’s next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook and Twitter.

These Homemade Whipped Cream recipes were originally published on Little House Living in April 2015. This post has been updated as of February 2019.

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  1. Stevia! I’m glad you included this in the recipes. I hadn’t thought of using drops. I’m very, very careful about sugar and appreciate this a lot. I enjoyed your guest blog!

    1. I love using stevia drops to sweeten things when I don’t want to eat a lot of sugar! I hope you enjoy the whipped cream. Thanks!

  2. Thanks Merissa for sharing this. I’ve been so inspired by your blog I decided to make the kids’ birthday cakes this year from scratch instead of buying them. Big savings! Both kids wanted whipped cream frosting which I learned is called “stabilized” whipped cream. Basically you add a 1/2 teaspoon of unflavored gelatin to each cup of cream. Also the cream must be min. 38% fat. Hope this info is helpful.

  3. This post made me laugh, but I know that’s not really fair. What we have here is a giant cultural difference. You see, I’m from NZ and we don’t have things like cool whip and the like. You can buy cream in a squirt can but only the one brand. If you want whipped cream, you spend the 60 seconds whipping it! It would be unheard of here for a kid not to know how to whip cream. And we eat a LOT of whipped cream. We are the land of the pavlova, after all! We also specialise in cream cakes, buns and doughnuts – yes, with real cream.
    I don’t think things like cool whip would sell here. Not when there’s fresh cream for $1 right next to it. We don’t have coffee creamers either. We just use milk. Odd, I know! Even odder, we tend to eat unsweetened, plain whipped cream in all those yummy scrummy things.

    1. It’s not odd at all instead very traditional! I wish cream could be found for that price in the US, I saw fresh raw cream at a market for $11 a couple days ago. Maybe I should move to NZ! 😉 I can see how you would eat cream with nothing added, when it’s that fresh it’s a bit sweet on it’s own.

      1. It’s exactly the same in the UK, if you want whipped cream you buy double cream and whip it yourself! I was shocked that a recipe was required. It never takes longer than 2-3 minutes to whip it, but maybe the cream is different and needs longer in the USA? Also it would never last longer than 2 days in the fridge as it starts to go ‘watery’.

  4. Btw, my favourite versions of flavoured whipped creams are alcoholic – with a good tbsp per litre of your favourite liqueur – or with real maple syrup added. Those are totally delicious to fill and ice a cake with. The cake won’t last long enough to worry about having the cream stabilised!

  5. it’s funny I grew up with real whipped cream (licking the beaters as well), so I naturally make it at home and my kids love it. My mother-in-law on the other hand only buys cool whip. I miss my whipped cream when we visit my in-laws. Real whipped cream is the best ever, and I always put a dollop into my coffee for extra goodness

    1. Whipped cream is SO good in coffee! I’d miss my whipped cream as well.

    1. Memories like that are great! My best friend’s grandma made it that way as well.

  6. Very neat! I like the cinnamon flavored one…yum. I wonder if anyone here has tried or made cereal-flavored whipped cream? Basically use one of your favorite cereals, add the milk to let the cereal get soft, and extract only the flavored milk and follow the same process. You could probably leave out the powdered sugar or significantly reduce it, since it will already be sweet enough!

    1. Interesting, I have never heard of that before. It would not work with milk but I do not see why it wouldn’t with cream.

  7. My husband made homemade whipped cream one day and it blew my mind! I’ll have to share these recipe’s with him!

    Talking about sharing, maybe you can stop by my weekly link party and share this post with everyone : )

    1. It’s amazing the difference it makes isn’t it? I can never go back to any store bought version.

  8. At our favorite Mexican café I always get coffee and desert. Their coffee is a French press coffee. Served with a small cup of whipped cream (without sugar) and simple syrup if you want sweet coffee. It is so good.

    1. That sounds delightful! Whipped cream on top of coffee is always good! 🙂

  9. There’s nothing better than homemade whipped cream on a pie! Thank you for sharing it on the Creative Muster. We loved it so much that we’re pinning it to our Creative Muster Favorites board. I hope that’ll we’ll be seeing more of your great ideas.

  10. My favorite whipped cream is :

    Chai spiced whipped cream

    2/3 c. heavy cream
    1/2 tsp. ground cinnamon
    1/4 tsp. ground cardamom
    1/4 tsp. ground ginger
    Pinch ground clove
    2 tablespoons confectioners sugar

    Holy batman … put this on French toast !
    There is so much potential for this fantastic whipped cream . Enjoy !

  11. I love homemade whipped cream. My only issue is that I can’t get it to stay whipped. It starts out looking exactly like yours, but after sitting the refrigerator, it breaks down. I’ve tried all of the tricks; add gelatin, egg white powder, etc. My youngest and I don’t really like cream cheese, but I even tried that, using a little less than recommended, which apparently wasn’t enough. The gelatin becomes hard and won’t mix in. The egg white powered doesn’t seem to do anything. How can get my whipped cream to stay whipped?

  12. Curious what the cinnamon one is supposed to look like upon completion…mine resembles whipped cream cheese. Not fluffy at all 😩